Stuffed eggplant and paprika with bulgur

Preheat the oven to 200 ˚C.

Halve the aubergines in the length and cut the flesh crosswise, but make sure that the skin stays intact.

Place the aubergine halves with the cutting edge upwards on a baking tray covered with parchment paper. Place in the middle of the oven and bake for about 20 minutes in the oven.

Prepare the bulgur according to the instructions on the packaging. Put in a sieve and drain.

In the meantime, cut the onion into thin half rings and finely chop the garlic. Heat the oil in a frying pan and fry the onion and garlic over low heat for 3 min.

Meanwhile, remove the skin from the sausage and cut into pieces. Add the sausage meat and cook for 3 minutes on medium heat.

Add the tomato puree and tomato cubes, stir and cook for another 10 minutes on low heat. Season with pepper and salt.

Remove the eggplants from the oven (leave the oven on). Scoop out the flesh, leaving ½ cm from the edge.

Slice the pulp and add with the bulgur to the meat mixture. Spoon and take off the fire.

Grate the cheese, finely chop the pistachios and mix in a bowl.

Grate the yellow skin of the lemon and squeeze out the fruit. Add the rasp to the cheese-nut mixture.

Add lemon juice to the bulgur-minced meat mixture.

Halve the peppers in the length and remove the seed lists. Place them with the aubergines on a griddle covered with parchment paper.

Fill the aubergine and pepper halves with the bulgur mixture and sprinkle with the cheese-nut mixture. Bake for about 15 minutes in the middle of the oven.

Bon appétit! .